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crispy browned Irish whiskey salmon with a lemon wedge on a white platter
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5 from 23 votes

Irish Whiskey Salmon

If you love salmon my Irish Whiskey Salmon is going to become one of your all-time favorites. This flavorful dish might even turn a salmon hater into a salmon lover. It's perfection on a plate!
Prep Time10 mins
Cook Time15 mins
Marinate1 hr
Course: Entree
Cuisine: Irish
Servings: 4
Calories: 375kcal


  • 4 salmon fillets 5- 6 ounces each
  • 4 ounces smoked salmon
  • ¼ cup Irish whiskey or bourbon
  • 2 tablespoons honey
  • ¼ cup cider vinegar
  • 1 teaspoon thyme dry or fresh - finely chopped
  • 1 tablespoon Italian Parsley finely chopped
  • 1 ½ teaspoons grated lemon zest
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • Mix together all the ingredients (except the salmon) together to make the marinade.
    *Make sure the honey is fully incorporated into the marinade.
  • Reserve 3 tablespoons of the marinade to use when serving the salmon
  • Place the salmon fillets in a baking dish or ziplock bag and pour the remainder of the marinade over the salmon. Make sure to get both sides in the marinade.
    *Marinate the salmon in the refrigerator for 30 minutes to one hour
  • After marinating, wrap the pieces of smoked salmon on the top side of the salmon fillets. The smoked salmon does not have to go all the way around the fillet.
    *You want the slices of smoked salmon on the top of the fish so it can crisp up.
  • Preheat oven to Broil
  • Place the salmon with the marinade in a baking dish, smoked salmon side up. Brush the salmon liberally with the marinade and place the baking dish under the broiler.
    Broil the salmon for 8-10 minutes or until it starts to get nicely browned on top. This should yield a crispy on the outside and moist on the inside salmon, just a touch underdone. If you prefer well-done salmon, reduce the broiler temp to 400 and continue to cook for 3-4 minutes longer after the initial broiling.
  • Feel free to baste the salmon with the marinade in the baking dish once during the process.
  • Use the reserved marinade to baste the salmon before serving.


Calories: 375kcal | Carbohydrates: 9g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 367mg | Potassium: 856mg | Fiber: 1g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg